Old Fashion Sour Cream Cut-Out Cookies are the perfect sugar cookie with a cake-like softness, finished off with the most decadent and delicious buttercream!
Old Fashion Sour Cream Cut-Out Cookies
These sugar cookies are EPIC, like seriously the best cut-out cookie I have every had, in my entire life! You know how you see those gorgeous cookies on Pinterest or Instagram that have the most intricate icing designs and the cookies look like they were laser cut to perfection because they don’t spread at all? Yup, those cookies look spectacular…but guess what, they don’t taste all that great.
Those “perfect” looking cookies are usually dense and bland. These Old Fashion Sour Cream Cut-Out Cookies are neither of those things. The buttercream is laced with vanilla and almond flavoring and the cookies themselves have a hint of nutmeg for flavor and sour cream to keep their soft cake-like texture nice and moist. Together, the cookies and buttercream have the perfect balance of sweetness with a soft and scrumptious bite.
I always enlist the help of my mother when I am making these cookies, because to be completely honest, she is way better at rolling out dough than me. Whether it is a pie crust or these cookies, her years of experience serve her well in this department. So why not let the expert do her thing and let’s real, more hands make quicker work!
This is the same recipe that my mother grew up making with my grandma and I grew up making with my mom. My grandmother perfected the cookie recipe and my mom and I have perfected the buttercream for the perfect piping consistency and flavor. It is the first cookie to fly off our Christmas cookie platter during the holiday. For me, it has nudged out Walnut Thumbprints as my all-time favorite cookie, Christmas or not!
I always double this recipe, because if I am going to go through all of the work of making these beauties, I may as well have a good amount of cookies to show for it. You don’t have to pipe your buttercream onto the cookies. You can do it the old fashioned way and just slather it on there to make quick work of it all. Either way, as the men in my family tell me every.single.holiday, it tastes the same no matter how pretty you decorate them! #NoAppreciation
Whether you slap the buttercream on with a butter knife or pipe it into intricate holiday designs, one thing you don’t want to do is skimp on quality ingredients. I use premium vanilla and almond extracts as well as Bob’s Red Mill organic flour. This is the same flour used by professional bakers and produces light & airy baked goods. This kitchen staple is incredibly versatile and perfect for all of your baking needs. Grab a coupon HERE for $1.00 off any Bob’s Red Mill product.
For such a special cookie, it is important to only use the best ingredients. Again, if you are going to go through work of making them, why not do it right?
So slap on your apron, tune into your favorite Christmas tunes and get ready to get messy. These cookies may take an afternoon to make, but I promise you with everything I have, they are totally and completely worth it!
- ½ c. butter flavored shortening
- 1 c. sugar
- 1 egg
- 1 tsp. vanilla
- 2⅔ c. flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. nutmeg
- ½ c. sour cream
- Preheat your oven to 425° .
- In a large bowl beat the shortening and sugar until smooth. Blend in the egg and vanilla. In a separate bowl, mix all of the dry ingredients.
- Blend in the dry ingredients alternately with the sour cream. Refrigerate the dough overnight.
- Roll out half of the dough on floured surface. Cut with cookie cutters and carefully transfer the cookies to parchment or non-stick foil lined baking sheets. Bake for 8 to 10 minutes at 425° or until slightly browned. Allow to cool before frosting.
- Store in an air-tight container
- *Texture is best a few hours after frosting, as they soften some more.
- *Don't waste the scraps, ball them up and roll them out for more cookies!
More Great Holiday Cookies!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.